Spinach Lemon Chicken Orzo

Why Make This Recipe

Creamy Lemon Chicken with Orzo Greens is a delightful dish that combines the comforting flavors of chicken and pasta with the bright zest of lemon. It’s an easy dish to prepare, making it perfect for busy weeknights or a cozy weekend meal. The creamy sauce, combined with tender chicken and nutritious greens, creates a fulfilling meal that everyone will enjoy. Plus, it requires very few ingredients and minimal prep time, making cooking a breeze.

How to Make Creamy Lemon Chicken with Orzo Greens

Ingredients:

• 1.5 lbs boneless skinless chicken thighs
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tbsp olive oil
• 1 tbsp butter
• 1 small yellow onion (diced)
• 3 cloves garlic (minced)
• 1 cup orzo pasta
• 2.5 cups chicken broth
• 0.75 cup heavy cream
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 cups chopped kale (or spinach)
• 0.5 cup grated Parmesan cheese
• Fresh thyme (optional)
• Chopped basil (optional)
• Red pepper flakes (optional)

Directions:

Cooking Steps

1. Prepare the Chicken: Start by seasoning the boneless skinless chicken thighs with salt, black pepper, garlic powder, and paprika. Make sure to coat the chicken evenly.
2. Heat the Pan: In a large skillet, heat the olive oil and butter over medium-high heat. Once the oil is hot, add the seasoned chicken thighs. Cook them for about 5-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the pan and set it aside.
3. Sauté the Aromatics: In the same skillet, add the diced yellow onion and sauté for about 2-3 minutes, or until the onion becomes translucent. Then, add the minced garlic and cook for an additional minute, stirring frequently to avoid burning the garlic.
4. Cook the Orzo: Add the orzo pasta to the skillet and stir to combine with the cooked onion and garlic. Then pour in the chicken broth, bringing it to a gentle boil. Reduce the heat to low and cover the skillet, allowing the orzo to simmer for about 10-12 minutes or until the pasta is tender and has absorbed most of the broth.
5. Make it Creamy: Once the orzo is cooked, lower the heat and stir in the heavy cream, fresh lemon juice, and lemon zest. Mix well to combine all the flavors.
6. Add the Greens: Gently fold in the chopped kale (or spinach) and let it wilt in the creamy sauce for about 2-3 minutes.
7. Combine Everything: Slice the cooked chicken thighs and place them back into the skillet with the orzo and greens. Sprinkle the grated Parmesan cheese over the top and mix everything together until well combined.
8. Final Touch: If desired, sprinkle fresh thyme, chopped basil, or red pepper flakes for extra flavor and aroma.
9. Serve: Once everything is mixed and heated through, your Creamy Lemon Chicken with Orzo Greens is ready to be served!

How to Serve Creamy Lemon Chicken with Orzo Greens

This dish can be served family-style right from the skillet or plated individually. It’s great on its own, but you can also add a side salad or garlic bread for a complete meal. Garnish with additional lemon zest or herbs for a fresh touch.

How to Store Creamy Lemon Chicken with Orzo Greens

If you have leftovers, store them in an airtight container in the refrigerator. The dish can last for about 3-4 days. To reheat, simply warm it in the microwave or on the stove over low heat, adding a splash of chicken broth or cream to prevent it from becoming too thick.

Tips to Make Creamy Lemon Chicken with Orzo Greens

• Chicken Tips: For the best flavor, let the chicken marinate in the spices for 30 minutes before cooking. This will enhance the flavors.
• Creaminess: Adjust the amount of heavy cream to your preference; you can use less for a lighter dish.
• Add More Veggies: Feel free to include other vegetables such as bell peppers or carrots for more color and nutrition.
• Cooking Orzo: Be careful not to overcook the orzo. Check it a minute or two before the suggested cooking time.
• Zest Notes: Use a microplane to easily zest the lemon. Make sure not to include the white pith, as it can be bitter.

Variations

• Herb Variations: Swap out the thyme and basil with your favorite herbs, like parsley or dill, for different flavor profiles.
• Pasta Choices: Instead of orzo, you can use other small pasta types like ditalini or even gluten-free pasta.
• Protein Choices: If you prefer, you can substitute chicken with shrimp or a plant-based protein for a vegetarian option.

FAQs

1. Can I use chicken breast instead of thighs?

Yes, you can substitute boneless skinless chicken breasts. Just be aware that they may cook slightly faster.

2. Can I make this recipe ahead of time?

While it’s best served fresh, you can prepare the chicken and sauce ahead of time. Just reheat and add the greens and pasta when you’re ready to serve.

3. Is this dish suitable for freezing?

Yes, you can freeze the dish for up to 2 months. Just remember to leave out the greens when freezing since they don’t freeze well. Add them when you reheat the dish.

4. What can I use instead of heavy cream?

If you want a lighter option, you can substitute heavy cream with half-and-half or whole milk, but the sauce may not be as rich and creamy.

Enjoy making and sharing this delightful Creamy Lemon Chicken with Orzo Greens, perfect for a comforting meal any day of the week!

Creamy Lemon Chicken with Orzo Greens

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• Author: olivia
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A delightful dish combining chicken, orzo, and greens in a creamy lemon sauce, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 1.5 lbs boneless skinless chicken thighs
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tbsp olive oil
• 1 tbsp butter
• 1 small yellow onion (diced)
• 3 cloves garlic (minced)
• 1 cup orzo pasta
• 2.5 cups chicken broth
• 0.75 cup heavy cream
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 cups chopped kale (or spinach)
• 0.5 cup grated Parmesan cheese
• Fresh thyme (optional)
• Chopped basil (optional)
• Red pepper flakes (optional)

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Instructions

1. Prepare the chicken by seasoning with salt, black pepper, garlic powder, and paprika.
2. Heat the pan with olive oil and butter over medium-high heat and add the seasoned chicken thighs. Cook for about 5-7 minutes on each side.
3. Remove the chicken from the pan and set aside. In the same skillet, add diced onion and sauté until translucent, about 2-3 minutes.
4. Add minced garlic and cook for an additional minute.
5. Stir in the orzo pasta and then pour in the chicken broth. Bring to a gentle boil, cover, and simmer for 10-12 minutes.
6. Lower the heat and stir in heavy cream, fresh lemon juice, and lemon zest.
7. Fold in chopped kale (or spinach) and let it wilt for 2-3 minutes.
8. Slice the cooked chicken and mix it back into the skillet with the orzo and greens, sprinkling Parmesan cheese on top.
9. Garnish with thyme, basil, or red pepper flakes, if desired.
10. Serve the dish warm, garnished with lemon zest or herbs.

Notes

For best flavor, marinate chicken in spices for 30 minutes. Adjust cream for desired richness and add other vegetables for more nutrition.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 100mg